Creamy Mushroom-Barley Bisque

Another rainy Saturday afternoon here in Western Oregon. What better than a hot bowl of creamy mushroom bisque to warm us up?

It was delicious and fairly simple to make.

Looks like we're not the only ones craving something warm. This sweet doe looks very interested in our soup du jour:




Mushroom Bisque: (totally vegan - but it can obviously be made with dairy if one is so inclined)

Ingredients:
1 onion diced
4 cloves of garlic - chopped finely
3 cups of chopped mushrooms (I used cremini)
3 tablespoons of canola butter (Earth Balance is great)
1-2 tablespoons of olive oil
3 tablespoons of whole wheat flour
2 cups of plain soy milk
1 teaspoon of dried thyme
7-8 cups of vegetable broth or water
1 cup of barley (rinsed)
1/4 cup chopped parsley (optional)
1/4 cup of sherry or Marsala (optional)
salt and pepper to taste



Instructions

Saute the onion in olive oil until translucent
Add chopped mushrooms and saute for another 2-3 minutes
Add half of the garlic - saute until mushrooms begin to sweat
Season with a pinch of salt, thyme and pepper to taste
Add barley and saute for one minute
De glaze pan with sherry at this point or simply add broth(water) and bring to a boil
Lower to a simmer, cover and simmer for 40-50 minutes to cook barley.

Meanwhile make the roux:
Melt canola butter in a small saucepan
Add remaining garlic and saute for a minute
Add flour and whisk
Cook the flour for a minute then whisk in milk
Continue to whisk as the sauce thickens (4-5 minutes)
Add salt and pepper to taste
Set thickened rue aside until needed

After 40-50 minutes the barley will have cooked and the soup will have reduced and filled the kitchen with a glorious smell
At this point lower heat and stir/whisk in the creamy rue
Adjust seasoning to taste
Top with parsley


Serve hot!